17 Delicious Vegan Meal Prep Ideas for a Week of Healthy Eating

Vegan meal prep for the week can simplify your life and keep you healthy without breaking a sweat. By spending a little time planning and preparing your meals in advance, you’ll have delicious, nutritious options ready to go, making it easy to stick to your dietary goals. Let’s jump into some tasty ideas and tips to help you make the most of your week!

Zucchini Noodles with Marinara

Zucchini noodles, or zoodles, are a fantastic way to enjoy a lighter version of pasta. They are fresh, healthy, and super easy to make. In this dish, they are topped with a rich marinara sauce that brings everything together. The vibrant red sauce contrasts beautifully with the green noodles, making it not only tasty but also visually appealing.

This meal is perfect for meal prep. You can whip up a big batch of marinara and store it in the fridge for the week. Pair it with zoodles for a quick lunch or dinner. Plus, it’s a great way to sneak in some veggies!

To make this dish, you’ll need a spiralizer to turn your zucchini into noodles. If you don’t have one, a vegetable peeler can work too, just make wider strips. The sauce can be homemade or store-bought, depending on your time and preference.

Ingredients

• 2 medium zucchinis
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Spiralize the zucchinis into noodles and set aside.
2. In a pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in the marinara sauce and let it simmer for about 5-10 minutes.
4. In another pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender.
5. Combine the zoodles with the marinara sauce, mixing well. Season with salt and pepper.
6. Serve hot, garnished with fresh basil leaves.

Hearty Lentil Soup

Hearty lentil soup is a perfect dish for meal prep. It’s warm, filling, and packed with nutrients. The vibrant colors of the carrots and lentils in the bowl create an inviting look. This soup is not only delicious but also easy to make in large batches, making it ideal for a busy week ahead.

The combination of lentils, vegetables, and spices creates a comforting flavor. You can enjoy it on its own or pair it with a slice of crusty bread for a complete meal. Plus, it stores well in the fridge, so you can enjoy it throughout the week.

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat a splash of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika. Bring to a boil.
4. Reduce the heat and let it simmer for about 30-35 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Quinoa and Black Bean Tacos

Quinoa and black bean tacos are a fantastic way to enjoy a healthy meal that’s packed with flavor. These tacos are not only easy to prepare but also perfect for meal prepping. They are filled with protein-rich quinoa and black beans, making them satisfying and nutritious.

The vibrant colors of the fresh vegetables add a nice crunch and make these tacos visually appealing. You can see the diced tomatoes, crisp cucumbers, and fresh cilantro on top, giving each bite a burst of freshness. The warm taco shells cradle all these delicious ingredients, making it a delightful meal.

These tacos are versatile too! You can customize them with your favorite toppings or add some avocado for creaminess. They are perfect for lunch or dinner and can be made in batches to enjoy throughout the week.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1/2 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 taco shells
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
2. Mix the Filling: In a large bowl, combine cooked quinoa, black beans, diced tomatoes, cucumber, corn, cumin, chili powder, salt, and pepper. Stir until well mixed.
3. Assemble the Tacos: Spoon the quinoa and black bean mixture into taco shells. Top with fresh cilantro and any additional toppings you like.
4. Serve: Enjoy your tacos with lime wedges on the side for an extra zing!

Stuffed Bell Peppers

Stuffed bell peppers are a colorful and nutritious meal option that’s perfect for meal prep. These vibrant veggies are filled with a delicious mixture of grains, beans, and spices. They not only look great on your plate but also pack a punch of flavor and nutrients.

To make these stuffed peppers, you can use any color bell pepper you like. The filling typically includes ingredients like quinoa or rice, black beans, corn, and spices. This combination makes for a hearty dish that keeps well in the fridge, making it ideal for your weekly meal prep.

When you prepare these, you can customize the filling to suit your taste. Add some diced tomatoes or your favorite herbs for an extra kick. Once baked, these peppers become tender and flavorful, making them a satisfying meal.

Here’s how to make your own stuffed bell peppers:

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup salsa (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a large bowl, mix the cooked quinoa or rice, black beans, corn, cumin, chili powder, salt, and pepper. If you’re using salsa, add it to the mixture.
4. Stuff each bell pepper with the filling, pressing down gently to pack it in.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
6. Garnish with fresh cilantro before serving. Enjoy your meal prep!

Colorful Buddha Bowls

Buddha bowls are a fantastic way to enjoy a variety of flavors and textures in one meal. They are not only visually appealing but also packed with nutrients. The image showcases a vibrant bowl filled with chickpeas, quinoa, fresh vegetables, and creamy avocado slices. Each ingredient adds its own unique taste, making every bite a delight.

To create your own colorful Buddha bowl, start with a base of quinoa or brown rice. Then, layer on your favorite veggies like bell peppers, cucumbers, and carrots. Don’t forget the protein! Chickpeas or black beans work great. Top it all off with slices of avocado for creaminess and a sprinkle of herbs for freshness.

These bowls are perfect for meal prep. You can mix and match ingredients based on what you have on hand. They store well in the fridge and make for a quick lunch or dinner option. Plus, they are completely customizable to suit your taste!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 carrot, shredded
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
2. Prepare the Veggies: While the quinoa cooks, chop the bell pepper, cucumber, and carrot. Set aside.
3. Assemble the Bowl: In a large bowl, layer the cooked quinoa, chickpeas, and chopped vegetables.
4. Add the Avocado: Top with avocado slices and red onion.
5. Season and Garnish: Sprinkle with salt, pepper, and fresh cilantro before serving.

Savory Oatmeal Bowls

Savory oatmeal bowls are a fantastic way to mix up your meal prep routine. They offer a warm, hearty base that you can customize with your favorite toppings. In the image, you can see a delicious bowl of oatmeal topped with fresh spinach and cherry tomatoes. This combination not only looks vibrant but also packs a nutritious punch.

To make your savory oatmeal, start by cooking rolled oats in vegetable broth instead of water for added flavor. Once the oats are creamy and cooked, stir in some sautéed spinach and halved cherry tomatoes. You can also sprinkle some nutritional yeast or your favorite seasoning on top for an extra kick.

This meal is perfect for busy weekdays. You can prepare a big batch of oatmeal and store it in the fridge. Just reheat and add your toppings when you’re ready to eat. It’s an easy, healthy option that keeps you satisfied.

Ingredients

• 1 cup rolled oats
• 2 cups vegetable broth
• 1 cup fresh spinach
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• Nutritional yeast (optional)

Instructions

1. Cook the Oats: In a saucepan, bring vegetable broth to a boil. Add rolled oats and reduce heat. Simmer for about 5 minutes, stirring occasionally until creamy.
2. Sauté the Spinach: In a separate pan, heat olive oil over medium heat. Add fresh spinach and cook until wilted, about 2-3 minutes.
3. Combine: Once the oats are cooked, divide them into bowls. Top with sautéed spinach and halved cherry tomatoes.
4. Season: Sprinkle with salt, pepper, and nutritional yeast if desired.
5. Serve: Enjoy your savory oatmeal warm, or store in the fridge for meal prep!

Vegan Stir-Fry

Stir-fry is a quick and easy way to whip up a delicious vegan meal. This colorful dish features vibrant vegetables and protein-rich tofu, all tossed together in a savory sauce. The combination of broccoli, bell peppers, and tofu creates a satisfying meal that’s perfect for meal prep.

The beauty of stir-fry lies in its versatility. You can mix and match your favorite veggies or even add grains like rice or quinoa for extra substance. Plus, it’s a great way to use up any leftover vegetables in your fridge.

This vegan stir-fry is not just tasty; it’s also packed with nutrients. Broccoli is a fantastic source of vitamins, while tofu provides a good dose of protein. Together, they make a balanced meal that keeps you energized throughout the day.

Ingredients

• 1 block of firm tofu, cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice or quinoa, for serving

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture. Cut it into cubes and toss with cornstarch for a crispy texture.
2. Cook the Tofu: Heat olive oil in a pan over medium heat. Add the tofu and cook until golden brown on all sides. Remove from the pan and set aside.
3. Sauté the Veggies: In the same pan, add sesame oil, garlic, and ginger. Stir for about a minute, then add broccoli and bell pepper. Cook until the veggies are tender yet crisp.
4. Combine: Return the tofu to the pan and pour in the soy sauce. Stir everything together and cook for another 2-3 minutes.
5. Serve: Serve the stir-fry over cooked rice or quinoa. Enjoy your healthy and delicious meal!

Chickpea Salad Sandwiches

Chickpea salad sandwiches are a fantastic option for meal prep. They’re easy to make, packed with protein, and full of flavor. The image shows a delicious sandwich made with mashed chickpeas, fresh veggies, and herbs, all nestled between slices of hearty bread. This meal is not just satisfying but also nutritious, making it perfect for a busy week ahead.

To make these sandwiches, you’ll need some basic ingredients that you might already have in your pantry. The chickpeas provide a great base, and you can customize the salad with your favorite veggies and seasonings. Plus, they hold up well in the fridge, so you can prepare them in advance.

These sandwiches are versatile too! You can enjoy them for lunch, as a snack, or even as a light dinner. Pair them with a side salad or some fresh fruit for a complete meal. Let’s get into the recipe so you can whip these up!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegan mayo
• 1 tablespoon Dijon mustard
• 1/4 cup diced celery
• 1/4 cup diced red bell pepper
• 1/4 cup green onions, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Whole grain bread or wraps
• Fresh lettuce or spinach leaves

Instructions

1. In a mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.
2. Add the vegan mayo, Dijon mustard, diced celery, red bell pepper, green onions, lemon juice, salt, and pepper. Mix until well combined.
3. Spread the chickpea mixture onto slices of whole grain bread or wraps.
4. Add fresh lettuce or spinach leaves on top of the chickpea mixture.
5. Top with another slice of bread or wrap it up. Cut in half and enjoy!

Roasted Vegetable Medley

Roasted vegetables are a fantastic way to pack flavor and nutrition into your meals. This colorful medley features a variety of veggies like carrots, Brussels sprouts, and butternut squash, all roasted to perfection. The vibrant colors not only make the dish visually appealing but also signal the rich nutrients each vegetable brings.

To make this roasted vegetable medley, you’ll want to start by preheating your oven. The key to achieving that perfect roast is high heat, which helps caramelize the natural sugars in the vegetables, enhancing their flavors. Tossing the veggies in a bit of olive oil and your favorite seasonings will elevate the taste even more.

Once they’re roasted, these veggies can be enjoyed on their own, tossed into salads, or served alongside grains for a complete meal. They’re versatile and can easily be adjusted based on what you have on hand. Plus, they store well in the fridge, making them perfect for meal prep!

Creamy Vegan Pasta

Creamy vegan pasta is a delightful dish that combines simplicity with rich flavors. The image showcases a bowl of pasta topped with fresh spinach, cherry tomatoes, and a creamy sauce. The vibrant colors of the ingredients make it not only appetizing but also visually appealing.

This meal is perfect for meal prep. You can whip it up in no time, and it keeps well in the fridge. The creamy sauce is made from cashews, which gives it a rich texture without any dairy. Plus, the addition of spinach and tomatoes adds a fresh touch.

To make this dish, you’ll need a few basic ingredients. Cook the pasta of your choice and blend the cashews with some water, garlic, and nutritional yeast for that cheesy flavor. Toss everything together, and you have a delicious meal ready for the week!

Ingredients

• 8 oz pasta (spaghetti or your choice)
• 1 cup raw cashews (soaked for 2-4 hours)
• 1 cup water
• 2 cloves garlic
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• Olive oil for drizzling

Instructions

1. Cook the Pasta: Boil water in a large pot and cook the pasta according to package instructions. Drain and set aside.
2. Make the Sauce: In a blender, combine soaked cashews, water, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
3. Combine: In a large bowl, mix the cooked pasta with the creamy sauce until well coated.
4. Add Veggies: Gently fold in the fresh spinach and cherry tomatoes.
5. Serve: Drizzle with olive oil and enjoy your creamy vegan pasta!

Coconut Curry with Vegetables

Coconut curry with vegetables is a delightful dish that brings warmth and comfort to your meal prep. This vibrant bowl features a rich, creamy coconut sauce that perfectly complements a mix of colorful veggies. The combination of sweet and savory flavors makes it a favorite for anyone looking to enjoy a hearty vegan meal.

In the image, you can see a bowl filled with fluffy white rice topped with chunks of bell peppers, carrots, and other seasonal vegetables swimming in a luscious coconut curry sauce. Fresh cilantro adds a pop of color and a hint of freshness. This meal is not only visually appealing but also packed with nutrients.

Making this coconut curry is a breeze. You can prepare a large batch and store it in the fridge for the week. It’s perfect for quick lunches or dinners, and it reheats beautifully. Pair it with rice or quinoa for a complete meal.

Ingredients

• 1 can (14 oz) coconut milk
• 2 cups mixed vegetables (bell peppers, carrots, zucchini)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder and cook for 30 seconds to release the spices’ aroma.
4. Pour in the coconut milk and soy sauce, stirring to combine.
5. Add the mixed vegetables and bring the mixture to a simmer. Cook for about 15-20 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste. Remove from heat.
7. Serve the curry over cooked rice or quinoa, and garnish with fresh cilantro.

Vegan Sushi Rolls

Vegan sushi rolls are a fun and healthy option for meal prep. They are colorful, tasty, and packed with fresh vegetables. You can customize them based on your favorite ingredients. The image shows a beautiful plate of sushi rolls filled with vibrant veggies like carrots and cucumbers, all wrapped in seaweed. A small bowl of soy sauce sits nearby, ready for dipping.

Making sushi at home is easier than you might think. Start by preparing sushi rice, then roll it up with your choice of veggies. You can even add avocado for creaminess. These rolls are perfect for lunch or a snack throughout the week.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets of nori (seaweed)
• 1 small cucumber, julienned
• 1 carrot, julienned
• 1/2 avocado, sliced
• Soy sauce for dipping

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove from heat and let it sit for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt. Heat slightly until dissolved. Stir this mixture into the cooked rice and let it cool.
3. Place a sheet of nori on a bamboo mat or a clean surface. Spread a thin layer of sushi rice over the nori, leaving a small border at the top.
4. Arrange cucumber, carrot, and avocado in a line across the rice. Roll the sushi tightly from the bottom, using the mat to help. Seal the edge with a little water.
5. Slice the roll into bite-sized pieces and serve with soy sauce.

Herbed Quinoa Salad

This Herbed Quinoa Salad is a bright and refreshing dish that’s perfect for meal prep. The combination of fluffy quinoa, juicy cherry tomatoes, crunchy cucumbers, and black beans creates a satisfying meal. Fresh herbs like mint and parsley add a burst of flavor, making it a delightful choice for lunch or dinner.

To make this salad, start by cooking your quinoa according to package instructions. Once it’s fluffy, let it cool. Then, chop up your veggies and herbs. Mix everything together in a large bowl, and drizzle with lemon juice for a zesty finish. This salad keeps well in the fridge, making it a great option for busy weeks.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 can (15 oz) black beans, rinsed and drained
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a pot, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. Prepare the Veggies: While the quinoa cools, chop the cherry tomatoes, cucumber, and herbs.
3. Mix Ingredients: In a large bowl, combine the cooled quinoa, tomatoes, cucumber, black beans, parsley, and mint.
4. Add Dressing: Squeeze lemon juice over the salad and season with salt and pepper. Toss everything together until well mixed.
5. Store: Transfer to an airtight container and refrigerate. Enjoy throughout the week!

Fruit and Nut Energy Bites

Fruit and nut energy bites are a fantastic snack option for anyone looking to fuel their day. These little balls of goodness are packed with nutrients and flavor. They are perfect for a quick pick-me-up, whether you need a boost before a workout or a healthy treat during the afternoon slump.

In the image, you can see a bowl filled with these delightful bites. They are made from a mix of nuts, dried fruits, and a touch of sweetness. The combination of textures makes them satisfying to eat. Plus, they’re easy to make and can be customized with your favorite ingredients.

Making these energy bites is a breeze. You can whip them up in no time and store them in the fridge for a week. They are a great addition to your vegan meal prep, ensuring you always have a healthy snack on hand.

Ingredients

• 1 cup pitted dates
• 1/2 cup almonds
• 1/2 cup walnuts
• 1/4 cup peanut butter or almond butter
• 1/4 cup rolled oats
• 1/4 cup dark chocolate chips
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Blend the Dates: In a food processor, combine the pitted dates and blend until they form a sticky paste.
2. Add Nuts and Oats: Add the almonds, walnuts, rolled oats, peanut butter, salt, and vanilla extract. Blend until everything is well mixed.
3. Mix in Chocolate Chips: Stir in the dark chocolate chips by hand to keep them intact.
4. Form the Bites: Scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter.
5. Chill: Place the energy bites on a baking sheet and refrigerate for at least 30 minutes to firm up.
6. Store: Keep the bites in an airtight container in the fridge for up to a week. Enjoy whenever you need a quick energy boost!

Chili with Quinoa

Chili with quinoa is a hearty and nutritious dish perfect for meal prep. This vibrant bowl showcases a blend of beans, quinoa, and fresh vegetables, all simmered together in a rich tomato base. The green avocado slices on top add a creamy texture and a pop of color, making it as pleasing to the eye as it is to the palate.

This recipe is not only filling but also packed with protein and fiber. It’s a great option for those looking to eat healthier without sacrificing flavor. Plus, it’s easy to make in bulk, so you can enjoy it throughout the week!

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced (for topping)
• Fresh cilantro (for garnish)

Instructions

1. Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
2. Sauté the Vegetables: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute.
3. Add the Beans and Tomatoes: Stir in the black beans, kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer.
4. Combine: Once the quinoa is cooked, add it to the pot with the bean mixture. Stir well to combine and let it simmer for another 10 minutes to meld the flavors.
5. Serve: Ladle the chili into bowls and top with avocado slices and fresh cilantro. Enjoy!

Vegan Pizza with Cauliflower Crust

Vegan pizza with a cauliflower crust is a fun and healthy twist on a classic favorite. The crust is made from cauliflower, which gives it a unique texture and flavor. It’s light, crispy, and perfect for holding all your favorite toppings.

In the image, you can see a delicious slice of this pizza, topped with vibrant ingredients. The rich tomato sauce is spread generously, while the melted vegan cheese adds a creamy touch. Fresh basil leaves and mushrooms bring a burst of flavor and color, making this pizza not just tasty but also visually appealing.

This dish is not only satisfying but also a great way to sneak in some veggies. It’s perfect for meal prep, allowing you to enjoy a slice throughout the week without feeling guilty. Whether you’re hosting a gathering or just treating yourself, this vegan pizza is sure to impress.

Ingredients

• 1 medium head of cauliflower, riced
• 1/2 cup almond flour
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup tomato sauce
• 1 cup vegan cheese shreds
• 1/2 cup sliced mushrooms
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. Rice the cauliflower by pulsing it in a food processor until it resembles grains. Steam the riced cauliflower for about 5 minutes, then let it cool.
3. In a bowl, combine the cooled cauliflower, almond flour, nutritional yeast, garlic powder, onion powder, salt, pepper, and olive oil. Mix until well combined.
4. Spread the mixture onto a parchment-lined baking sheet, shaping it into a round crust. Bake for 25-30 minutes until golden brown.
5. Remove the crust from the oven and spread tomato sauce over it. Top with vegan cheese, mushrooms, and any other desired toppings.
6. Return to the oven and bake for an additional 10-15 minutes until the cheese is melted.
7. Garnish with fresh basil before slicing and serving.

Vegan Breakfast Burritos

Vegan breakfast burritos are a fantastic way to kickstart your day. Packed with protein and flavor, they make for a satisfying meal that can be enjoyed at home or on the go. The image shows a delicious burrito filled with vibrant ingredients like black beans, scrambled tofu, and fresh veggies. The warm tortilla wraps everything up nicely, making it easy to eat.

These burritos are not only tasty but also versatile. You can customize them with your favorite ingredients. Whether you prefer a spicy kick or a milder flavor, the choice is yours. They are perfect for meal prep, allowing you to make several at once and store them for the week.

Let’s get into the recipe so you can enjoy these delightful burritos anytime!

Ingredients

• 1 block of firm tofu, crumbled
• 1 can of black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 avocado, diced
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 large tortillas
• Fresh cilantro, chopped (optional)

Instructions

1. Prepare the Tofu: In a skillet over medium heat, add the crumbled tofu. Sprinkle in turmeric, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally until heated through.
2. Add the Veggies: Stir in the diced bell pepper and cook for an additional 3-4 minutes until softened.
3. Assemble the Burritos: Lay a tortilla flat and spoon some of the tofu mixture in the center. Top with black beans, diced avocado, and cilantro if using.
4. Wrap It Up: Fold in the sides of the tortilla and then roll it up from the bottom to enclose the filling.
5. Serve: Enjoy immediately or wrap in foil for meal prep. These burritos can be stored in the fridge for up to a week!